Photo of Polenta with Mushroom Ragout by WW

Polenta with Mushroom Ragout

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This stylish vegetarian dish is comforting, tasty and filling - perfect for relaxed entertaining.


Vegetable stock cube(s)

1 cube(s), vegetable, or 3 tsp vegetable stock powder

Polenta, Dry

150 g, coarse

Sage, Dried

1 tablespoons, level, or fresh, chopped

Rosemary, Fresh

4 sprig(s), chopped


600 g, mixed, (oyster, shitake, button, chestnut, girolles, etc)

Medium Sherry

4 tablespoons

Half Fat Crème Frâiche

4 tablespoons, level


1 pinch, and freshly ground black pepper

Sage, Dried

1 tablespoons, level, or fresh sage leaves to garnish


  1. In a large saucepan, bring 1.2 litres (2 pints) of water up to the boil. Add 2 tsp vegetable stock powder, or break in most of the stock cube, and allow it to dissolve. Sprinkle in the polenta, stirring constantly with a whisk or wooden spoon.
  2. Add the chopped herbs, then lower the heat and cook the polenta, stirring, until it becomes very thick, adding extra water if needed. This will take about 5 minutes.
  3. Meanwhile, put the mushrooms into a large frying pan or wok with the Marsala or sherry. Dissolve the remaining stock powder or cube in 100ml hot water and add it to the mushrooms. Heat and simmer for 5-6 minutes, stirring occasionally, until the mushrooms are cooked.
  4. Stir the crème fraiche into the mushrooms and season with salt and pepper. Serve with the polenta, garnished with sage leaves.


Use white or red wine instead of the Marsala or sherry.